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Ingredients
- 450g/1lb self-raising flour, plus extra for dusting pinch of salt
- 225g/8oz butter, plus extra for greasing
- 3 tablespoons cold water
- 1 egg, lightly beaten
- For the filling
- 50g/2oz butter
- 75g/3oz leek, diced
- 75g/3oz onion, finely chopped
- 75g/3oz carrot, diced
- 225g/8oz potato, peeled and diced
- 350g/12oz cod fillets, cut into 2.5cm/1in pieces
- 4 teaspoons white wine vinegar
- 25g/1oz Cheddar cheese, grated
- 1 teaspoon chopped fresh tarragon
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- To make the pastry, sift the flour and salt together into a large bowl. Add
the butter, and rub it in with your fingertips until the mixture resembles
coarse breadcrumbs. Add just enough of the cold water to form a
dough. Knead briefly until smooth. Wrap in cling film and leave to chill
in the refrigerator for 30 minutes. - To make the filling, melt half the butter in a large frying pan over a low
heat. Add the leek, onion and carrot, and cook gently for 7–8 minutes
until the vegetables are softened. Remove from the heat and leave to
cool slightly. - Put the vegetable mixture into a bowl, and add the potato, cod, vinegar,
remaining butter, cheese and tarragon. Season with salt and pepper. - Remove the pastry from the refrigerator, and roll out thinly. Using a
pastry cutter, press out four 19cm/71⁄2in discs. Divide the filling between
the discs. - Moisten the edges of the pastry, and fold over to form a half-moon.
Pinch and crimp the edges to seal. Put the pasties on a lightly greased
baking tray. Brush generously with the beaten egg. - Bake in the oven for 15 minutes. Remove from the oven, and brush
again with the egg glaze. Return to the oven for a further 20 minutes
until the pastry is golden. Serve warm.
